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Pork and snap pea noodle stir-fry

Sliced pork, snap peas, carrots, and noodles cook with ginger-garlic soy sauce. About 30 minutes; serves four.

About 30 minutes · serves 4

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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Glossy noodles with browned pork, snap peas, carrots, and scallions in a skillet.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Prep noodles and sauce

    Cook noodles until just tender, then drain. Whisk sauce ingredients with ⅓ cup water. Slice pork thinly on a separate board; wash hands, knife, and board.

  2. 2

    Sear the pork

    Heat 1 tablespoon oil in a large skillet over medium-high. Cook pork in one layer for 4–6 minutes, turning, until it reaches 145°F. Rest on a clean plate 3 minutes.

  3. 3

    Stir-fry and toss

    Add remaining oil, snap peas, and carrots. Stir-fry 3–4 minutes. Add noodles, rested pork, and sauce. Toss 2 minutes until glossy; finish with scallions.

Thin pork strips cook quickly, so prep the noodles, vegetables, and sauce before the skillet gets hot. Cook pork to 145°F and rest it 3 minutes on a clean plate, then add it back for the final toss. Contains soy and wheat; check noodle and soy-sauce labels.

Questions before you cook

Why cook the noodles separately?

The stir-fry only tosses noodles in sauce for two minutes. They must already be cooked until just tender and drained.

Can I crowd all the pork in at once?

The method calls for one layer so the pork can brown. Use batches if necessary, and follow the specified temperature and rest before combining.

Substitutions and ingredient choices

Snow peas are an untested alternative to snap peas and may soften faster. Cook to the texture you prefer.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Reheat in a skillet with a little water, tossing to separate noodles and distribute heat through the pork.

USDA: Leftovers and Food Safety

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